Archive for May, 2013

We are blessed at Amil’s Inn Bed and Breakfast to have a luscious rhubarb patch that provides rhubarb for many of our favorite desserts. We would like to share a couple of our favorite recipes with you.

Rhubarb Custard Dessert

1-18.25 ounce box white cake mix, without pudding

4 cups rhubarb, chopped

Bumper crop of rhubarb at Amil’s Inn Bed and Breakfast!

1 cup sugar

1 cup whipping cream

1/2 teaspoon of cinnamon

Empty the cake mix in a glass cake pan and then pour the chopped rhubarb over dry cake mix. Sprinkle the sugar and then pour the cream over the rhubarb. Sprinkle with cinnamon. Bake at 350 degrees for about 45 minutes.

This recipe is so easy to assemble and fast to make. You will want to make this recipe several hours before you serve to allow the cake to set before you cut. This recipe came from my friend Tracy Baird in Sparta, WI.

Strawberry-Rhubarb Pie

1 ½ cup diced rhubarb

½ cup water

½ cup honey

½ cup sugar

1-3 ounce package strawberry Jello

1 generous cup vanilla ice cream

Pre-baked pie shell for 9 inch pie

Cook rhubarb in water until tender; sweeten with honey and sugar; Cool; Puree in blender. Prepare Jello as directed on package and chill until almost set. Remove from refrigerator and add pureed rhubarb and vanilla ice cream. Beat thoroughly. Place mixture in pre-baked pie shell and refrigerate until firm. Makes one 9 inch pie.

Optional: Slice a few fresh strawberries on top. Also, strawberry ice cream can be used instead of vanilla ice cream.